SANTA BARBARA WINE FESTIVAL

The Santa Barbara Wine Festival, held each year at the Santa Barbara Museum of Natural History, brings together 50 local wineries and 30 food vendors on Saturday, June 28 from 2:00–5:00 p.m. to help raise funds for the Museum’s exhibits and science education programs.

Participating food vendors include: Bridge Brand Chocolate, Brophy Bros., C’est Cheese, Ca’ Dario, Casitas Valley Creamery, Coffee Bean and Tea Leaf, Cook Better/Live Better, Coveted Cakery, Creative Services Catering, Finch and Fork Restaurant, Freezer Monkey, Georgia’s Smokehouse, Il Fustino, Jessica Foster Confections, La Mousse, La Paloma Restaurant, Marmalade Café, Michael’s Catering, Omni Catering, Pacific Pickle Works, Panera Bread, Renaud’s, Rock Rose Provisions, SBCC Culinary Arts, Sorisso Italiano, State and Fig, Stone House Restaurant, The Berry Man, The Shop, Via Maestra 42, Whole Foods Market

The festival is a ticketless event where guests 21 and older may purchase admission on the Museum’s website (www.sbnature.org) and present a valid identification for admittance. Guests without valid identification will not gain access to the Wine Festival. Admission purchased on Friday, June 27 prior to 5:00 p.m. costs $70 for museum members and $95 for non-members. If available, admission may also be purchased the day of the festival for $105. Free parking with free shuttle service to and from the event are available from three offsite parking lots listed on the web site.

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3 Responses to SANTA BARBARA WINE FESTIVAL

  1. PETE says:

    If I’m not doing a wine tour, I’ll certainly be waiting for my return R/T rides to hope in and let me safely take my Santa Barbara Friends to their on demand directed locations! Great food, and lots of wonderful wine. It’s amazing how silly people can get in just three hours.

  2. I am participating once again after a few years on the sidelines. We are doing the famed Soufflé Suissesse from Le Gavroche and my old place, Michael’s Waterside. This is an unctuous gruyere cheese soufflé nested on a pool of cream. Come by with your chardonnay or pinot and indulge.

    Chef Michael

  3. P.S.
    Think about cooking 1000 soufflés to order in three hours.
    Chef Michael

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